Recipe: Perfect Chanar Daler Puli Pitha (Bengali Split Chickpea Dumplings)

Bernard Wong
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Recipe: Perfect Chanar Daler Puli Pitha (Bengali Split Chickpea Dumplings)
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Recipe: Perfect Chanar Daler Puli Pitha (Bengali Split Chickpea Dumplings) Delicious, fresh and tasty.

Chanar Daler Puli Pitha (Bengali Split Chickpea Dumplings). Great recipe for Chanar Daler Puli Pitha (Bengali Split Chickpea Dumplings). #winter Back home, this Pitha is a must during winter, specially in Poush Sankranti (Makar Sankranti). This is nothing but dumplings made with split chickpeas, stuffed with grated coconut and jaggery and submerged into a. Cholar Daler Puli Pitha (Bengali Split Chickpea Dumplings).

Believe it or not, this is my Baba's specialty.

With this Simui-er Payesh Or Seviyan Kheer, let me welcome the festival on a sweet note, and spread the feeling of love, positivity and happiness across Chanar Daler Pitha Or Split Chickpeas Dumplings With Sweetened Coconut; Chicken Kosha & Pressure Cooker Pulao; Recent Comments.

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You can cook Chanar Daler Puli Pitha (Bengali Split Chickpea Dumplings) using 13 ingredients and 17 steps. Here is how you achieve it.

Ingredients of Chanar Daler Puli Pitha (Bengali Split Chickpea Dumplings)

  1. Prepare For of The Stuffing:.

  2. Prepare 1.5 cup of grated coconut.

  3. You need 3/4 cup of grated patali gur (date palm jaggery).

  4. You need 1/2 tsp of cardamom powder.

  5. Prepare For of The Dumpling Dough:.

  6. Prepare 1.5 cup of split chickpeas.

  7. Prepare 1/2 cup of all purpose flour (maida).

  8. You need 1/2 tsp of salt.

  9. You need For of Frying:.

  10. You need As needed of refined oil for deep frying.

  11. It’s For of The Syrup:.

  12. It’s 1 cup of sugar.

  13. You need 2.5 cup of water.

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Chanar Daler Puli Pitha (Bengali Split Chickpea Dumplings) instructions

  1. Soak the chickpeas overnight. Pressure cook the chickpeas for 2 whistles. Let the pressure cool down completely..

  2. Meanwhile, heat a pan and add all the ingredients mentioned in "For The Stuffing" section. On a low flame, stir until the ingredients mix properly and the coconut is little fried..

  3. The stuffing should be sticky such that if you compress, it should stick together. Once it’s done, add ghee and give a quick mix. Remove it from the flame and keep aside..

  4. Now, take out the boiled chickpeas for the pressure cooker. Drain the water and rub the chickpeas with a clean cloth to absorb the extra water. The more you absorb the water, the less you need to mix all purpose flour. The dumplings will become super soft this way..

  5. Make a fine paste of the boiled chickpeas. The paste will be thick and tight and that is ok..

  6. Add all purpose flour and salt with the chickpea paste (as mentioned in "For The Dumpling Dough" section) and knead a smooth dough..

  7. Note: don’t use extra water to knead the dough. The moisture present in the chickpea paste is sufficient enough..

  8. Once the dough is done, cut small balls from the dough. With the help of your fingers, press the balls to make bowl shapes..

  9. Now, stuff them with coconut stuffing and seal the edges to make half moon shaped dumplings. If possible, make design on the edges by curving them with your fingers..

  10. Once the dumplings are ready, keep them aside..

  11. In a pan. heat sufficient oil for deep frying. Pour the dumplings and deep fry till they turn golden brown..

  12. Remove them to a tissue paper spread vessel and keep aside. Allow them to cool down to the room temperature..

  13. Again, in a heavy bottom pan, add the ingredients mentioned in "For the syrup" section and bring it to a boil by stirring it. Lower the flame and cook it until the sugar gets dissolved and the consistency is little thick..

  14. The syrup should be rather runny and not too thick..

  15. Turn off the flame and cool it down to the room temperature..

  16. Once, both the dumplings and the syrup cool down to the room temperature, submerge the dumplings into the syrup and keep it for 2-3 hours..

  17. The Chanar Daler Puli Pitha is ready to be served now..

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Pithe: The last day of the Bengali winter month Poush across Bengal is celebrated by cooking a variety of dishes together called Pithe.

Pithes can be stuffed with various vegetables, with coconut and gur, with sweetened khir.